茶艺英语课件：The science of Chinese Tea

ThescienceofChineseTeaV.ReadingtwoI.FocusonthetopicII.VocabularystudyIIII.ReadingoneIV.Task-drivenpractice

ThescienceofChineseTea

Part1FocusonthetopicPairWork:Discussthefollowingquestionswithyourpartner.1.Doyouknowtherightwaytodrinktea?2.Whatarethebenefitsofdrinkingtea?3.Doyouthinkdifferentteahasdifferentbenefitstohumanbody?4.Whatbenefitsdoesthegreenteahave?5.WhydoesChinesepeoplethinkdrinkingteaishealthierthandrinkingcoffee?FunFactsTeabagswereinventedin1908intheUnitedStatesbyThomasSullivan.Hecreatedsmallsilkbagstogivesamplesofteatohiscustomers.Someofthemthoughtthatthebagsweresupposedtobeputdirectlyintheteapot,likeametalinfuser,ratherthanemptiedout.Thus,theteabagwascreatedbyaccident!

Part2VocabularystudyMatchthewordswiththedefinitionsintherightcolumn.AB(1)benefita.stayinthesamecondition(2)antioxidantb.asubstancethatslowsdowntherateatwhichsomethingdecaysbecauseofoxidization(3)associatec.thewaythatpeopleorthingsarearranged(4)remaind.becomesofterandmorepleasant(5)compositione.connectsomeoneorsomethinginyourmindwithsomeoneorsomethingelse(6)processf.aseriesofactionsthatyoutakeinordertoachievearesult(7)harvestg.differentfromotherthings(8)distinctiveh.ahelpfulorgoodeffect(9)undergoi.experiencesomethingthatisunpleasantorsomethingthatinvolvesachange(10)mellowj.thetimeofyearwhencropsarecutandcollectedfromthefields

Part2VocabularystudyFillintheblankswiththewordslearnedabove.Changetheirformsifnecessary.(1)Post-fermentationwillmellow

thetasteofblacktea.(2)InsouthernChina,teaharvesttimetakesplacebetweenlateAprilandNovemberofeachyear.(3)Thetasteofteaishardtoassociatewiththechemicalswhichtheteacontains.(4)Thougheveryonenowseemstoprefercoffeeovertea,theyareunawareofthemanyhealthbenefits

teahastooffer.(5)Theygetthebestofbothworlds,withalittleofthegrassyflavourofagreentea,butalsosomeofthebolddistinctiveflavourofablacktea.

Part2Vocabularystudy(6)Greenteaisnotoxidizedbecauseitretainshigherlevelofantioxidant,tannins,vitaminsandmineralsandhasalowercaffeinelevelthanblacktea.(7)Theprocess

offermentationturnstheleavesadarkercolourandcausestheresultingbrewtohavethatdelicious,strongflavourandmoreofacaffeinekickthanotherteas.(8)Aftertheleavesarepickedfromtheteaplanttheyundergooxidization,buttheprocessishaltedbeforetheleavesbecomefullyoxidizedlikeablacktea.(9)Thepolyphenolsinthetealeavesarestableaslongastheleavesremain

ontheliveplant.(10)Greentea’scomposition

isverysimilartothatofthefreshleafexceptforafewenzymaticallycatalyzedchangeswhichoccurextremelyrapidlyfollowingplucking.

Part2VocabularystudyCompletethefollowingsentencesbasedonthegivenChinese.(1)It’sfullofpolyphenolssuchasflavonoidsandcatechins,whichfunctionaspowerfulantioxidant(抗氧化剂).(2)Teaisthesecondmostconsumed(消费)drinkintheworld,surpassedonlybywater.(3)Manyoftheteasproducedforlargescalecommercialproductionaregrownonflat,lowlandareastoallowformachineharvesting(收割).(4)InChina,traditionalhand-made(手工)methodsarestillemployedinmanyplaces,particularlyinthemanufactureofthefinestgreenteas.(5)Theblackteaprocesswasderivedfromtheoolongteaprocess,whichusessimilarmethods,butdoesnotoxidize(氧化)theteaforthesameamountoftime.(6)Thereisnoscientic(科学的)evidencetosuggestthatoolongteasareanymoreeffectivethanotherteasinaidingweightloss.(7)Tea’sdiscovery(发现)bytheWestgavebirthtotheworld’slargestandmostpowerfulmonopoly.

Part2Vocabularystudy(8)Ateacanbeflavoured(调味)throughtheadditionofinclusions,bybeingcoatedinextracts,orbybeingscented.(9)AlthoughtherearemanystepsintheGongfuteaceremony,theyareeasytocontrol(掌握)andtheyrarelytakemorethantenminutestoperform.(10)Pu’erhisonlyproduced(生产)intheYunnanprovinceofsouthernChinaandisoneoftheoldestformsoftea.(11)Theterms“fermatation”(发酵)and“oxidation”havebeenusedinterchangeablyintheteatrade.(12)Herbalteamaysoothethedigestive(消化)system.(13)MostofthewhiteteaintheworldcomesfromChina,butthereareregions(地区)ofIndiaandSriLankathatproduceitnow,too.(14)TheoriginalwhiteteascamefromtheFujianprovinceofChinaduringthe18thCenturyQingDynasty.In1885,specificcultivars(种植种类)ofteabusheswereselectedtomaketheseteas.(15)Asageneralrule,thelargertheleafandmoretightlyrolledthetea(e.g.pearls,oolongs),thelongeritwillstayfresh.Smallerandbrokenleafteassimplyallowmoreoftheleaftocontacttheairandthereforegrowstale(不新鲜的)faster.

Part3ReadingoneTheScienceofTeaTeaisoneofthemostpopularbeveragesintheworld,havingbeenconsumedforthousandsofyears.Ithaslongbeenassociatedwithhealthbenefits,andstudiessuggestitmayprotectagainstheartdisease,allergies,inflammatorydiseasesandsomecancers.Manyofthehealthbenefitsarelinkedtothehighlevelsofpolyphenols,whichhaveantioxidantproperties.Teacontainslotsofdifferentchemicals,butthemainonesassociatedwiththetaste,aromaandhealtheffectsofteaarepolyphenols(多酚)—mainlyflavonoids.Theplantproducesthesechemicalsnotforourbenefitbuttohelptheplantfightagainstpredatorsandstress.Thechemicalcompositionisdifferentineachtypeoftea.Thisisbecauseofchemicalchangesduringprocessingofthefreshleaves,mainlycausedbyoxidation.Variationsintheprocessingstepsaffectthedegreeofoxidationandcreatethechemicaldifferencesineachtypeoftea.Thechemicalcompositionofteamayalsobeaffected,althoughtoalesserdegree,bytheenvironment,thetimeofharvestingandwhichleavesareused,farmingpracticesandeffectsofpestsanddisease.

Part3ReadingoneThepolyphenolsinthetealeavesarestableaslongastheleavesremainontheliveplant.Theprocessofoxidationstartsnaturallyassoonastheleavesarepicked(muchlikeanapplestartingtogobrownonceithasbeencut).Thisreactioniscausedbythereleaseoftheenzymepolyphenoloxidizeintheleaves.Oxidationconvertsthepolyphenolsintonewcompounds,mainlytheaflavinsandthearubigins.Applyingheatduringprocessingstopstheoxidationprocessandtheenzymeactivity.Bycontrollingthedegreeofoxidation,thetea-makercreatesthedistinctiveflavourandchemicalprofileoftheirtea.Green,whiteandyellowteasaresubjecttoverylittleoxidationbecausetheyareheatedsoonafterpicking.Thepolyphenolcontentoftheseteasisthereforeverysimilartothatofthefreshleaves.Thebrewedtealiquidisalightyelloworyellow-greencolourandtheyhaveamildflavour.Incontrast,forblacktea,theleavesarecutandbruised.Thisdisruptsthecellstructureandallowsalltheleafjuices(containingpolyphenols)andenzymestomixtogether,allowingcompleteoxidation.Asaresult,blackteacontainsveryfewpolyphenolsastheyaremostlyconvertedtotheaflavinsandthearubigins.Thearubiginsgiveblackteaitsdistinctred-browncolourandstrongerflavour.

Part3ReadingoneOolongteafallsinbetweengreenandblackteaasitissemi-oxidized.Duringprocessing,itisallowedtooxidizeforashortperiodbeforebeingexposedtoheat,andthereforeitretainsahigherpolyphenolcontentthanblacktea.Oolonggenerallyhasamorecomplexflavourthanwhiteandgreenteabutisnotasstrongatasteasblacktea.Post-fermentedteaundergoesaperiodofageingfromseveralmonthstomanyyears.Duringageing,theteaisallowedtoslowlyoxidizeandundergomicrobialfermentationbycontrollingmoistureandtemperature.Thisprocessaltersthesmelloftheteaandmellowsthetastecomparedtothemoreastringentblacktea.Post-fermentedteaisusuallysoldincompressedshapes,suchasspheresorbricks.(519words)

ReadForMainIdeasCirclethetwocorrectanswerstothefollowingquestions.(1)Whichchemicalsareassociatedwiththetaste,aromaandhealtheffectsoftea?A,DA.Polyphenols.B.Caffeine.C.Antioxidants.D.Flavonoid.(2)Whichteaisnotsemi-oxidizedaccordingtothetext?B,CA.Oolongtea.B.Greentea.C.Blacktea.D.Pu-ertea.

ReadingforDetailsCompletethesentenceswiththewordsyougetfromthereading.(1)Thepolyphenolsinthetealeavesarestableaslongastheleavesremainontheliveplant.(2)Oolonggenerallyhasamorecomplexflavour

thanwhiteandgreenteabutitstastenotasstrongasblacktea.(3)Teapolyphenoliseasytobediscovered

whichistheprimecausemakingtheteasoupbrown.(4)Green,whiteandyellowteasaresubjecttoverylittleoxidation

becausetheyareheatedsoonafterpicking.(5)Thechemicalcomposition

isdifferentineachtypeoftea.

MakingReferencesWorkwithapartner.Readeachsentence.WriteT(true)orF(false).Thenshareyouranswerwiththeclass.(1)Thepolyphenolsistheonlychemicalwhichinfluencestheflavouroftea.□F(2)Theteaplantsproducechemicals,suchaspolyphenols,inordertogivebenefitsforourbodyhealth.□F(3)Theprocessofoxidationstartsnaturallyassoonastheleavesarepicked.□

T(4)Thechemicalcompositionofteaischangelessandcannotbeaffectedbytheenvironment.□F(5)Thearubiginsisthechemicalwhichgivesblackteaitsdistinctred-browncolourandstrongerflavour.□TCheck(√)youranswer.Thenchooseareasonoraddyourideas.Shareyouranswerswithyourpartner.

ExpressingOpinions(1)Therearealsoanotherherbaceousplant(草本植物)called“tea”.wecan'tdistinguishthemonlyfromappearancebuttheessence.C.A.Polyphnolisthemainfactortogivebenefitstohumanbody.B.Theblackteadoesn’tcontainanypolyphnols.C.Polyphnolisachemicalelementwhichassociateswiththetasteandflavouroftea.D.Thepolyphenolsinthetealeavesarestable.(2)Notonlythetasteandsmellbutalsotheadvantagetopeoplearewelcomedandpayedattentionto.A.Itisalsothemaincausetoformthequalityofteas.A.Antioxidantshelptokeepusyoungandprotectusfromdamagefrompollution.B.Polyphenolsdonothaveantioxidantproperties.C.Greenteacontainsmoreantioxidants.D.Theteawhichhasmorepolyphenolsishealthierthanotherteas.

Part4Task-drivenpracticeListening

Task1:Fillin

theblankswiththewordsyouhearfromtheclip.Susan:LinHong,theteasmellsgood.Whatisitcalled?LinHong:Itiscalled“Tieguanyin”,belongingtooolongtea.Susan:Iheardofthisnamebefore.Icouldneverunderstandthe(1)oftea.LinHong:Theclassificationofteaisconfusingandthereisnoagreement.Generally,therearefourkindsofteaaccordingto(2)methods.Theyaregreentea,blacktea,oolongtea,andscentedtea.Susan:Itissaidthatdifferentteahasdifferentbenefitstohumanbody,isn’tit?LinHong:Yes,itis.Buttherearetimeandpersonalhealthconditiontobeconsidered.Forexample,greenteaisgoodinsummer.Itseemstodispeltheheatandbringonafeelingof(3).However,itisnotproperforpregnantwomentodrinkgreentea.Susan:Thereseemstobealotofknowledgeabouttea.

Part4Task-drivenpracticeLinHong:Ofcourse.That’swhywehave“teaculture”.

Susan:Couldyoupleasetellmemoredetailsaboutthe“teaculture”?LinHong:Sure.Forexample,blackteahasthehighest(4)contentandformsthebasisfor(5)teaslikechai,alongwithsomeinstantteas.Studieshaveshownthatblackteamayprotectlungsfromdamagecausedbyexposuretocigarettesmoke.Italsomay(6)theriskofstroke.Greentea’santioxidantsmayinterferewiththegrowthofbladder,breast,lung,stomach,pancreatic,andcolourectalcancers;preventcloggingofthearteries,burnfat,counteractoxidizestressonthebrain,reduceriskofneurologicaldisorderslikeAlzheimer’sandParkinson’sdiseases,reduceriskofstroke,and(7)cholesterollevels.Susan:Wow,the“teaculture”isreallyprofound.SoIshouldlearnmoreaboutthedifferentteas'culture.

Part4Task-drivenpracticeLinHong:Drinkingteaisalwaysgoodforourhealth.Infact,teadrinkingcanbeanartandlearninginChina.IntheDreamofRedMansion,thereareoverthreehundred(8)oftea.Andthereisachapteronhowtomaketea.Susan:Oh,really?Howisteamadeinthatbook?LinHong:It’ssaidthatitwilltakealongtimetopreparethetea(9)andboilthewater.Thewaterissaidtobeimportant.Goodteaneedsgoodwater.Ithadbettercomefromthe(10)water.Susan:Thatwillbehardtofindinsummer!LinHong:Yes.Buttheprocedureismuchsimplifiednowsinceteahasbecomeapartofeverydaylife(11).Orelsewhocan(12)halfadayforjustacupoftea?

Part4Task-drivenpracticeTask2:Listentotheclipforthesecondtimeandanswerthefollowingquestionsbasedontheinformationyouget.(1)Couldyoupleaseenumeratethedifferentkindsofteaingeneral?(2)Whichgroupofpeoplecannotdrinkgreentea?(3)Whatarethebenefitsofdrinkingblacktea?(4)Whatarethebenefitsofdrinkinggreentea?(5)HowisteamadeinthebookDreamofRedMansion?

Part4Task-drivenpracticeTask3:Decidewhetherthestatementsareture(T)orfalse(F)accordingtotheinformation.(1)Chineseteaculturalisverydiverse.□(2)Everyteahasthesamebenefitstohumanbody.□(3)Sometimesdrinkingteaisnotgoodforourhealth.□(4)Theprocedureofmakingacupofteaisquitecomplicated.□(5)Greentea’santioxidantsmaypreventcloggingofthearteries.□

Part4Task-drivenpracticeSpeakingItOutTask1:Youworkasateasellerinateastore.SomeforeignerswanttobuysomeChineseteasassouvenirs,buttheydon’tknowwhatbenefitstheteahas.Youaretodemonstratethebenefitsofeachkindofteaandpersuadethemtobuyit.Nomatterwhattheseason,teacanbeatastybeveragesinceitcanbeservedicedorhot.Butitsbenefitsgofarbeyondrefreshment.Thereisplentyofresearchshowingthatdrinkingteacanactuallyimproveyourhealth.Attheveryleast,it’saflavourfulwayofgettingenoughfluidintoyourbodyeachday.Ontopofthat,studieshaveshownteascanhelpprotectyourteethandyourheart,aswellaspossiblyevenhelpingtostaveoffcancer.Herearethetop10healthbenefitsoftea:1.Teacontainsantioxidants:Antioxidantsworktopreventthebody’sversionofrustandthushelptokeepusyoungandprotectusfromdamagefrompollution.

Part4Task-drivenpractice2.Teahaslesscaffeinethancoffee:Herbalblendshavenocaffeine,whiletraditionalteashavelessthan50percentofwhattypicallyisfoundincoffee.“Thatmeansyoucanconsumeitwithoutthosepeskyeffectsonyournervoussystem,”saysLeslieBonci,nutritionistandownerofActiveEatingAdvice.3.Teamayreduceyourriskofheartattackandstroke:Astudypublishedearlierthisyearthatcombineddatafromahostofearlierreportsfoundanearly20percentreductionintheriskofheartattackanda35percentreducedriskofstrokeamongthosewhodrankonetothreecupsofgreenteaaday.Thosewhodrankfourormorecupsofgreenteadailyhada32percentreductionintheriskofhavingaheartattackandlowerlevelsofLDLcholesterol.4.Teamayhelpwithweightloss:Researchonthishasshownaneffecthavedependedonconsumptionoflargeamountsoftea,ofteninpillform.5.Teamayhelpprotectyourbones:Datafromrecentanimalstudieshasshownthatgreenteamaypreventboneloss.

Part4Task-drivenpractice

6.Teamaykeepyoursmilebright:“Japaneseresearchershavefoundthatteacandecreasetoothloss,”Ardinesays.“ItchangesthepHinyourmouthwhenyoudrinkitandthatmaybewhatpreventscavities.”Beyondthat,tea,unlikemanyotherbeveragesdoesnotappeartoerodetoothenamel,Boncisays.7.Teamayboosttheimmunesystem:Studieshaveshownteacantuneupimmunecellssotheyreachtheirtargetsquicker.8.Teamayhelpbattlecancer:“Studiesonthisarecurrentlymixed,whichmeansmoreresearchisneeded,”Boncisays.But,inthemeantime,“Ifyou’vegotastrongfamilyhistoryofcancerandyouwanttodoanythingyoucan,youmightincreaseyourteaconsumption,”sheadds.9.Herbalteamaysoothethedigestivesystem:“Herbalteas,inparticularchamomile,canbegoodforpeoplewithirritablebowelsyndromebecauseitisanantispasmodic,”Boncisays.“Andgingerteascancalmnausea.”

Part4Task-drivenpracticeSuggestedWordsorExpressions①heartattackandstroke②herbalblends③immunesystem④weightloss⑤caloriefree⑥flavourandversatility

10.Teaiscaloriefree:“It’sagreatno-caloriealternativetowater,”Boncisays.“Itprovidessomanyoptionsforflavourandversatility.Youcanhaveithotorcold.Andyoudon’thavetoputanythinginit,thoughyoumightwanttoaddacinnamonstickorsomeginger.Thatmeansyou’reabletohydratewithsomethingotherthanwateralone.”

Part4Task-drivenpracticeTask2:Manyyoungerpeopleprefertodrinkcoffeeratherthantea.However,theteaculturehasbeendamagedbythewesternculture.Youareateaculturesupporter,trytoconvincetheothersidethatdrinkingteaisbetterthancoffeeandtheChineseyounggenerationareresponsibleofexpandingthetraditionalculture,trytoexplainitinyourownwords.Alicia:InChinaatleast,coffeeisoftenassociatedwithanexotic,well-to-dobourgeoislifestyle.Coffeeisoftenconsideredahobbyofthewell-educated,middle-classpeople.Ben:Maybethat’swhysomeyoungchapsoftenspendawholeafternooninacoffeebar,surfingthenetorjusttypewritingsomethingwithlaptop.Whiletheyaresavoringacoffeeataleisuredpace,theyareactuallyshowingoff!Alicia:Yes.Behindalifestyle,thereisaculture.YoungpeopleeasilybecomeblindworshipersofaWesternizedlife.Whiletheymaynotreallylikecoffee,theythinkitdesirableandenviabletobelavishwithmoneyinthosehigh-consumptionplaces.

Part4Task-drivenpracticeBen:Thenwhatabouttea?Weneedtobearinmindinthefirstplacethattea,ratherthancoffee,hasbeenthemostpopulardrinkfortheChinesepeople.Alicia:Well.Tearepresentsanotherfacetofpopularculture.Whileacoffeebarisusuallyquietandresonateswithsoft,elegantmusic,atea-houseisoftenanoisy,crowded,publicspace.Peoplevisittea-housestoassociatewithothers,playingchess,chatting,orsimplylisteningtooperas.Ben:Whatapitythatthetraditionaltea-houses,asdepictedbyLaoShe,keepfadingawaysoquicklyinthismetropolis.Itisnoteasytofindanold-fashionedtea-housethatsuitstheordinarypeople’sspendingpowereither.Tea-housesoftodayallfeatureacozy,comfortableenvironment,andhigh-qualityservices,butcaneasilycostyouagooddeal—justlikeacoffeebar.Alicia:Well,that’strue.Inasense,itisnotsomuchwhatyoudrinkthatreallycounts,aswhereandhowyoudrink.

Part4Task-drivenpracticeSuggestedWordsorExpressions①leisuredpace②themoretight,pure,integrity,lustre③greenleafwithblackedge④inneressence⑤fragrance,taste,liquorcolourandinfusedleaf⑥mostfragrance⑦liquormustbebrightSuggestedWordsorExpressions①leisuredpace②themoretight,pure,integrity,lustre③greenleafwithblackedge④inneressence⑤fragrance,taste,liquorcolourandinfusedleaf⑥mostfragrance⑦liquormustbebright

Part5ReadingtwoDrinkingHealth:BenefitsandMisconceptions“Teaisgoodforyou!”You’velikelyheardthistimeandagain.Butwhat’sthereality?InAsia,teahasbeenreveredforcenturiesasthevirtualelixiroflife.Onlyrecentlyhasthisproclamationfacedseriousscientificinquiry.Themanydiversebenefitsofgreenteathathavebeenpartially-confirmedbyscienceincludeaidagainstcancer,betterbreath,lowercholesterol,weightlossandgeneralimmunestrength.However,thereareotherstudiesthatseemtohaveuncoveredaflawinthesefindings.Theproblemwiththesehealthbenefitstudiesisnotthevalidityoftheresults,butrathertheomissionofotherteas.Moststudiesonlycoveraspecifictea,notallteas.Forexample,whentestingtheeffectsofgreenteaonweightloss,theresultsaresurprising.However,whatisnotmentionedinthisconclusionisthatblackteayieldsnearlyidenticalresults.Studiesconfirmingthefactthatallteas’benefitsaresimilararenowtricklingin.InEurope,scientistshaveconcludedthatblacktea’sbenefitsareconsistentwithgreen’s.StudiesinTaiwanareconcludingthatOolongalsosharesthesebenefits.Whyhavesomanyscientistsmissedthisconnection?Inshort,

Part5Readingtwoit’sbecausethatresearchwasoriginallydonetoconfirmordisprovetheAncientChineseclaimsthat“greenteaisgoodforyou,”ratherthantoexploretea’sbenefitsasawhole.Alittlecommonsenseconfirmsthis:allteascomefromthesameplant,soweexpectthebenefitstobesimilar.Slightdifferencesmayoccurinthevarieties,butthesearenotconsiderable.SowhileWhiteteamayprovideafewmoreantioxidantsthanBlacktea,thisamountisnegligibleinrelationtothebenefits.Tobuildimmunestrength,bothwillhelpprettymuchequally.Rather,thekeytoreceivinghealthbenefitsissimple:drinkwhatyoulike.Toobtainfullbenefits,doctorsrecommenddrinkingatleast3—4cupsofteadaily.That’salotoftea—sofindingonethatfitsyourpalatewouldbeadvantageous.Thisiswhywedon’trecommendthetraditional,supermarketqualityteabags.Theyusuallyaremadefromlowerqualityleaves(whichmaycontainlowerantioxidantcontent),andthesmallbagspreventtheproperwatercirculationrequiredtopulloutalloftheflavourandhealthbenefits.Thegoodnewsforteabagloversisthattheavailabilityofhighqualitypyramidorsachetteabagsfilledwithhigherquality,premiumleavesisincreasingrapidly.

Part5ReadingtwoThisisnottrue,however,formanyofthecommercialbottledteas.Manyteabeveragesaremadefromteaconcentrate.Thesehavebeenshowntooffermuchlessinthewayofhealthbenefits.Further,somebottledteasareprimarilycomprisedofnaturaland/orartificialflavoursandincludeverylittlerealtea.Finally,mostofthese“teas”areloadedwithsugarandpreservatives,furtherwideningthegapbetweenthemandgoodhealth.Atthispoint,youmaybeaskingyourself,“whyhaveIneverheardthisbefore?”Manylessreputableteacompanies,globallyanddomestically,aresimplytryingtogetmoremoneyfromthesameoldproduct.Forexample,bysimplyaddingthetitle“Slimming”toarun-ofthe-millvarietygreentea,theydoubletheprice.Whileit’struethatgreenteamayhelpthebodyburncaloriesquicker,whattheyneglecttomentionisthatallteashelpthebodyburncaloriesquicker.Withonlyaminorwordadjustment,wecanmai